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Sauce Kebab - Carrefour - 340 g

Sauce Kebab - Carrefour - 340 g

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Some of the data for this product has been provided directly by the manufacturer Carrefour.

Barra-kodea: 3560070751488 (EAN / EAN-13)

Izen arrunta: Sauce condimentaire.

Kopurua: 340 g

Ontziratzea: en:Plastic, en:Squeeze bottle

Markak: Carrefour

Kategoriak: en:Condiments, en:Sauces, en:Kebab sauces, en:groceries

Etiketak, ziurtagiriak, sariak: en:Green Dot, en:Made in Belgium, Triman

Manufacturing or processing places: Belgique

Traceability code: EMB B-01341

Dendak: Carrefour

Saltzen diren herrialdeak: Frantzia, Italia, Espainia

Matching with your preferences

Health

Osagaiak

27 ingredients

: Eau, huile de colza, sirop de glucose-fructose, vinaigre d'alcool, oignons 7,2%, jaune d'œuf, ail en poudre 2,2%, amidon modifié de maïs, sel, acidifiants : glucono-delta-lactone - acide lactique - acide citrique, protéines de lactosérum, cumin, conservateur : acide sorbique, épaississants : gomme guar et gomme xanthane, arôme naturel de cumin, poivre, paprika, persil, ciboulette, colorant : caramel ordinaire

Alergenoak: en:Celery, en:Eggs, en:Gluten, en:Milk

Food processing

Ultra processed foods
Elements that indicate the product is in the 4 - Ultra prozesatutako elikagaiak eta edariak group:

Gehigarria: E14XX

Gehigarria: E150a

Gehigarria: E412

Gehigarria: E415

Osagaia: Colour

Osagaia: Glukosa

Osagaia: Milk proteins

Osagaia: Thickener
Food products are classified into 4 groups according to their degree of processing:

Prozesatu gabeko edo ahalik eta gutxien prozesatutako elikagaiak

Sukaldaritzako osagaiak prozesatu

Prozesatutako jakiak

Ultra processed foods

The determination of the group is based on the category of the product and on the ingredients it contains.

→ Learn more about the NOVA classification

Gehigarriak

E14XX

E150a

E200

Sorbic acid: Sorbic acid, or 2‚4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula CH3-CH-4CO2H. It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the Sorbus aucuparia -rowan tree-, hence its name.
Source: Wikipedia (Ingeles)

E270

Lactic acid: Lactic acid is an organic compound with the formula CH3CH-OH-COOH. In its solid state, it is white and water-soluble. In its liquid state, it is colorless. It is produced both naturally and synthetically. With a hydroxyl group adjacent to the carboxyl group, lactic acid is classified as an alpha-hydroxy acid -AHA-. In the form of its conjugate base called lactate, it plays a role in several biochemical processes. In solution, it can ionize a proton from the carboxyl group, producing the lactate ion CH3CH-OH-CO−2. Compared to acetic acid, its pKa is 1 unit less, meaning lactic acid deprotonates ten times more easily than acetic acid does. This higher acidity is the consequence of the intramolecular hydrogen bonding between the α-hydroxyl and the carboxylate group. Lactic acid is chiral, consisting of two optical isomers. One is known as L--+--lactic acid or -S--lactic acid and the other, its mirror image, is D--−--lactic acid or -R--lactic acid. A mixture of the two in equal amounts is called DL-lactic acid, or racemic lactic acid. Lactic acid is hygroscopic. DL-lactic acid is miscible with water and with ethanol above its melting point which is around 17 or 18 °C. D-lactic acid and L-lactic acid have a higher melting point. In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase -LDH- in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal, which is governed by a number of factors, including monocarboxylate transporters, concentration and isoform of LDH, and oxidative capacity of tissues. The concentration of blood lactate is usually 1–2 mM at rest, but can rise to over 20 mM during intense exertion and as high as 25 mM afterward. In addition to other biological roles, L-lactic acid is the primary endogenous agonist of hydroxycarboxylic acid receptor 1 -HCA1-, which is a Gi/o-coupled G protein-coupled receptor -GPCR-.In industry, lactic acid fermentation is performed by lactic acid bacteria, which convert simple carbohydrates such as glucose, sucrose, or galactose to lactic acid. These bacteria can also grow in the mouth; the acid they produce is responsible for the tooth decay known as caries. In medicine, lactate is one of the main components of lactated Ringer's solution and Hartmann's solution. These intravenous fluids consist of sodium and potassium cations along with lactate and chloride anions in solution with distilled water, generally in concentrations isotonic with human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or burns.
Source: Wikipedia (Ingeles)

E330 - Azido zitriko

Citric acid: Citric acid is a weak organic acid that has the chemical formula C6H8O7. It occurs naturally in citrus fruits. In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms. More than a million tons of citric acid are manufactured every year. It is used widely as an acidifier, as a flavoring and chelating agent.A citrate is a derivative of citric acid; that is, the salts, esters, and the polyatomic anion found in solution. An example of the former, a salt is trisodium citrate; an ester is triethyl citrate. When part of a salt, the formula of the citrate ion is written as C6H5O3−7 or C3H5O-COO-3−3.
Source: Wikipedia (Ingeles)

E412

Guar gum: Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food, feed and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
Source: Wikipedia (Ingeles)

E415

Xanthan gum: Xanthan gum -- is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.
Source: Wikipedia (Ingeles)

E575

Glucono delta-lactone: Glucono delta-lactone -GDL-, also known as gluconolactone, is a food additive with the E number E575 used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent. It is a lactone of D-gluconic acid. Pure GDL is a white odorless crystalline powder. GDL has been marketed for use in feta cheese. GDL is neutral, but hydrolyses in water to gluconic acid which is acidic, adding a tangy taste to foods, though it has roughly a third of the sourness of citric acid. It is metabolized to 6-phospho-D-gluconate; one gram of GDL yields roughly the same amount of metabolic energy as one gram of sugar. Upon addition to water, GDL is partially hydrolysed to gluconic acid, with the balance between the lactone form and the acid form established as a chemical equilibrium. The rate of hydrolysis of GDL is increased by heat and high pH.The yeast Saccharomyces bulderi can be used to ferment gluconolactone to ethanol and carbon dioxide. The pH value greatly affects culture growth. Gluconolactone at 1 or 2% in a mineral media solution causes the pH to drop below 3.It is also a complete inhibitor of the enzyme amygdalin beta-glucosidase at concentrations of 1 mM.
Source: Wikipedia (Ingeles)

Ingredients analysis

en:Palm oil free
No ingredients containing palm oil detected

Unrecognized ingredients: fr:arome-naturel-de-cumin
Some ingredients could not be recognized.
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en:Non-vegan
Non-vegan ingredients: Gorringo, en:Milk whey proteins
Some ingredients could not be recognized.
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en:Vegetarian status unknown
Unrecognized ingredients: fr:arome-naturel-de-cumin
Some ingredients could not be recognized.
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If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!

The analysis is based solely on the ingredients listed and does not take into account processing methods.

Details of the analysis of the ingredients
We need your help!
Some ingredients could not be recognized.
We need your help!

You can help us recognize more ingredients and better analyze the list of ingredients for this product and others:

Edit this product page to correct spelling mistakes in the ingredients list, and/or to remove ingredients in other languages and sentences that are not related to the ingredients.

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If you would like to help, join the #ingredients channel on our Slack discussion space and/or learn about ingredients analysis on our wiki. Thank you!
: Eau, huile de colza, sirop de glucose-fructose, vinaigre d'alcool, oignons 7.2%, jaune d'_œuf_, ail 2.2%, amidon modifié de maïs, sel, acidifiants (glucono-delta-lactone), acide lactique, acide citrique, protéines de _lactosérum_, cumin, conservateur (acide sorbique), épaississants (gomme guar, gomme xanthane), arôme naturel de cumin, poivre, paprika, persil, ciboulette, colorant (caramel ordinaire)
Eau -> en:water - vegan: yes - vegetarian: yes - ciqual_food_code: 18066 - percent_min: 7.2 - percent_max: 66.8

huile de colza -> en:colza-oil - vegan: yes - vegetarian: yes - from_palm_oil: no - ciqual_food_code: 17130 - percent_min: 7.2 - percent_max: 37

sirop de glucose-fructose -> en:glucose-fructose-syrup - vegan: yes - vegetarian: yes - ciqual_food_code: 31077 - percent_min: 7.2 - percent_max: 27.0666666666667

vinaigre d'alcool -> en:alcohol-vinegar - vegan: yes - vegetarian: yes - ciqual_food_code: 11018 - percent_min: 7.2 - percent_max: 22.1

oignons -> en:onion - vegan: yes - vegetarian: yes - ciqual_food_code: 20034 - percent_min: 7.2 - percent: 7.2 - percent_max: 7.2

jaune d'_œuf_ -> en:egg-yolk - vegan: no - vegetarian: yes - ciqual_food_code: 22002 - percent_min: 2.2 - percent_max: 7.2

ail -> en:garlic - vegan: yes - vegetarian: yes - ciqual_food_code: 11000 - percent_min: 2.2 - percent: 2.2 - percent_max: 2.2

amidon modifié de maïs -> en:modified-corn-starch - vegan: yes - vegetarian: yes - ciqual_food_code: 9510 - percent_min: 0 - percent_max: 2.2

sel -> en:salt - vegan: yes - vegetarian: yes - ciqual_food_code: 11058 - percent_min: 0 - percent_max: 1.6

acidifiants -> en:acid - percent_min: 0 - percent_max: 1.6

glucono-delta-lactone -> en:e575 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6

acide lactique -> en:e270 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6

acide citrique -> en:e330 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6

protéines de _lactosérum_ -> en:milk-whey-proteins - vegan: no - vegetarian: yes - percent_min: 0 - percent_max: 1.6

cumin -> en:cumin - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6

conservateur -> en:preservative - percent_min: 0 - percent_max: 1.6

acide sorbique -> en:e200 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6

épaississants -> en:thickener - percent_min: 0 - percent_max: 1.6

gomme guar -> en:e412 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6

gomme xanthane -> en:e415 - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 0.8

arôme naturel de cumin -> fr:arome-naturel-de-cumin - percent_min: 0 - percent_max: 1.6

poivre -> en:pepper - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6

paprika -> en:paprika - vegan: yes - vegetarian: yes - ciqual_food_code: 11049 - percent_min: 0 - percent_max: 1.6

persil -> en:parsley - vegan: yes - vegetarian: yes - ciqual_proxy_food_code: 11014 - percent_min: 0 - percent_max: 1.6

ciboulette -> en:chives - vegan: yes - vegetarian: yes - ciqual_food_code: 11003 - percent_min: 0 - percent_max: 1.6

colorant -> en:colour - percent_min: 0 - percent_max: 1.6

caramel ordinaire -> en:e150a - vegan: yes - vegetarian: yes - percent_min: 0 - percent_max: 1.6

Elikadura

Poor nutritional quality
⚠ ️Warning: the amount of fruits, vegetables and nuts is not specified on the label, it was estimated from the list of ingredients: 29
This product is not considered a beverage for the calculation of the Nutri-Score.

Positive points: 0

Proteinak: 0 / 5 (balioa: 1.5, rounded value: 1.5)

Fiber: 0 / 5 (balioa: 0.5, rounded value: 0.5)

Fruits, vegetables, nuts, and colza/walnut/olive oils: 0 / 5 (balioa: 29.3, rounded value: 29.3)

Negative points: 14

Energia: 4 / 10 (balioa: 1352, rounded value: 1352)

Azukreak: 1 / 10 (balioa: 7.8, rounded value: 7.8)

Gantz saturatua: 2 / 10 (balioa: 2.5, rounded value: 2.5)

Sodioa: 7 / 10 (balioa: 640, rounded value: 640)

The points for proteins are not counted because the negative points are greater or equal to 11.

Nutritional score: (14 - 0)

Nutri-Score:
→ Learn more about the Nutri-Score

Nutrient levels
- Koipe in high quantity (30%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Gantz-azido ase in moderate quantity (2.5%)
  What you need to know
  
  A high consumption of fat, especially saturated fats, can raise cholesterol, which increases the risk of heart diseases.
  
  Recommendation: Limit the consumption of fat and saturated fat
  
  Choose products with lower fat and saturated fat content.
  
  Source: National Health Service UK (NHS) - Fat: the facts
- Azukre in moderate quantity (7.8%)
  What you need to know
  
  A high consumption of sugar can cause weight gain and tooth decay. It also augments the risk of type 2 diabetes and cardio-vascular diseases.
  
  Recommendation: Limit the consumption of sugar and sugary drinks
  
  Sugary drinks (such as sodas, fruit beverages, and fruit juices and nectars) should be limited as much as possible (no more than 1 glass a day).
  
  Choose products with lower sugar content and reduce the consumption of products with added sugars.
  
  Source: National Health Service UK (NHS) - Sugar: the facts
- Gatz arrunt in high quantity (1.6%)
  What you need to know
  
  A high consumption of salt (or sodium) can cause raised blood pressure, which can increase the risk of heart disease and stroke.
  
  Many people who have high blood pressure do not know it, as there are often no symptoms.
  
  Most people consume too much salt (on average 9 to 12 grams per day), around twice the recommended maximum level of intake.
  
  Recommendation: Limit the consumption of salt and salted food
  
  Reduce the quantity of salt used when cooking, and don't salt again at the table.
  
  Limit the consumption of salty snacks and choose products with lower salt content.
  
  Source: World Health Organization (WHO) - Fact sheet - Salt reduction
  
  Source: National Health Service UK (NHS) - Salt: the facts

Nutrition facts

Nutrition facts	As sold for 100 g / 100 ml	As sold per serving (15 g)	Compared to: en:Sauces
Energia	1.352 kj (327 kcal)	203 kj (49 kcal)	+% 85
Koipe	30 g	4,5 g	+% 150
Gantz-azido ase	2,5 g	0,375 g	+% 45
Carbohydrates	12 g	1,8 g	+% 23
Azukre	7,8 g	1,17 g	+% 36
Fiber	0,5 g	0,075 g	-% 70
Proteina	1,5 g	0,225 g	-% 32
Gatz arrunt	1,6 g	0,24 g	-% 10
Fruits‚ vegetables‚ nuts and rapeseed‚ walnut and olive oils (estimate from ingredients list analysis)	29,3 %	29,3 %

Serving size: 15 g

Ingurumena

Eco-Score B - Ingurumen-eragin txikia

The Eco-Score is an experimental score that summarizes the environmental impacts of food products.

→ The Eco-Score was initially developped for France and it is being extended to other European countries. The Eco-Score formula is subject to change as it is regularly improved to make it more precise and better suited to each country.

Life cycle analysis

Average impact of products of the same category: A (Score: 83/100)

Kategoria: Kebab sauce, prepacked

PEF environmental score: 0.25 (the lower the score, the lower the impact)
including impact on climate change: 1.90 kg CO2 eq/kg of product

Stage	Impact
Agriculture	58.1 %
Processing	22.1 %
Ontziratzea	7.8 %
Transportation	7.4 %
Distribution	3.7 %
Consumption	1.0 %

Bonuses and maluses

Missing origins of ingredients information
Malus: -5

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

No ingredients that threaten species

Packaging with a medium impact

Malus: -10

Shape	Material	Recycling	Impact
Squeeze bottle	Plastic		Altua

⚠ ️ The information about the packaging of this product is not sufficiently precise (exact shapes and materials of all components of the packaging).

⚠ ️ For a more precise calculation of the Eco-Score, you can modify the product page and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Eco-Score for this product

Impact for this product: B (Score: 68/100)
Produktua: Sauce Kebab - Carrefour - 340 g

Life cycle analysis score: 83
Sum of bonuses and maluses: -15

Final score: 68/100

→ Learn more about the Eco-Score

Carbon footprint

Equal to driving 1.0 km in a petrol car

190 g CO² per 100g of product

The carbon emission figure comes from ADEME's Agribalyse database, for the category: Kebab sauce, prepacked (Source: ADEME Agribalyse Database)

Stage	Impact
Agriculture	61.3 %
Processing	14.7 %
Ontziratzea	9.3 %
Transportation	12.2 %
Distribution	2.1 %
Consumption	0.4 %

Ontziratzea

Packaging with a medium impact

Packaging parts

Squeeze bottle (Plastic)

Bilgarriaren materialak

Material	%	Bilgarriaren pisua	Bilgarriaren pisua produktuaren 100g-ko
Plastic

Sauce Kebab - Recycling instructions and/or packaging information - fr

Transportation

Origins of ingredients
Missing origins of ingredients information

⚠ ️ The origins of the ingredients of this product are not indicated.

If they are indicated on the packaging, you can modify the product sheet and add them.

If you are the manufacturer of this product, you can send us the information with our free platform for producers.

Add the origins of ingredients for this product Add the origins of ingredients for this product

Other information

Conservation conditions: Avant ouverture, à conserver à température ambiante. Après ouverture, se conserve un mois au réfrigérateur. À consommer de préférence avant fin / N° de lot : voir sur le bouchon.

Customer service: Interdis - TSA 91431 - 91343 MASSY Cedex - France

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Complete or correct product information

Datuen iturria

Product added on 2016(e)ko irailaren 16(a) 12:39:44 (CEST) by openfoodfacts-contributors
Last edit of product page on 2022(e)ko martxoaren 30(a) 00:37:28 (CEST) by .
Produktuaren orria -gatik editatua beniben, date-limite-app, ecoscore-impact-estimator, inf, kiliweb, org-carrefour, packbot, teolemon, yuka.WEtFeVRhZ2hvNlFhaE1BNnhBbUt3K05Qd2FEeFh6L29DY3dNSWc9PQ.

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Sauce Kebab - Carrefour - 340 g